Also: Some brewery needs to make a "Flying Spaghett-ale Monster" beer.

"How is it that hardly any major religion has looked at science and concluded, 'This is better than we thought! The Universe is much bigger than our prophets said, grander, more subtle, more elegant. God must be even greater than we dreamed'? Instead they say, 'No, no, no! My god is a little god, and I want him to stay that way.'" - Carl Sagan

"To doubt everything or to believe everything are two equally convenient solutions; both dispense with the necessity of reflection." - Henri Poincaré

I'll have to keep that in mind. I can't help but think of a local brewery's annual Bourbon Barrel Stout. This year I opened my first bottle and wondered if they forgot to take the bourbon out of the barrels first...

Roland Deschain wrote:Welcome to Venganza, Cpt. Optimus Redbeard. Remember, when making homebrew, using half the recommended amount of water makes the beer twice the strength.

… and so does a misprint in the recipe that inverts the lbs/kgs quantities, as hubby once found out (about thirty years ago). The resultant brew was as strong as neat whisky.

[pedant]I really don't think so Tig. Most yeasts die off at about 12-15% alcohol (which is why most wines are around that strength). Even specially bred high-strength yeasts can only get alcohol to around 20% before they are poisoned.[/pedant]

Mind you, if he did mix the quantities up like that it might well have tasted like whisky

Too old to give up but too young to rest - Pete Townshend

I would rather be a rising ape than a falling angel - Sir Terry Pratchett

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